I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
This recipe actually debuted at our annual Pumpkin Carving Party in October, as the vegan pudding option for some super festive “dirt cups.” Since then I’ve been making it whenever the need for chocolate pudding arises, which is more often than you might think. It tastes remarkably similar (in a good way) to the jello pudding cups I had infrequently growing up.
At Edith’s brilliant suggestion, I often top this chocolatey goodness with some tart frozen raspberries. Why frozen? Because that’s what we have and I’m not trying to spend $7 for 2oz of fresh raspberries in February. Feel me? I knew you would.
Makes: 2 pints
2 13.5oz cans full-fat coconut milk
1 tsp vanilla extract
1/4 cup cacao powder
3 tbls maple syrup
6 tbls chia seeds
Heat coconut milk in a small sauce pan and bring to a low simmer.
Whisk in cacao powder, vanilla and maple syrup, making sure it’s all well incorporated.
Whisk in chia seeds making sure there are no lumps. Allow to continue to simmer for 3-5 minutes.
Remove from heat, whisk one more time and then portion into single serve custard cups. Allow to cool and set in fridge for at least 2 hours.